Preparation

1. Cut angel food cake into 1/2-1 inch slices and place on 2 baking sheets covered with wax paper. Allow the cake slices to dry out for 1-2 hours. (Alternatively, place the slices on parchment covered sheet pans and place in a 300 oven for 10 minutes and allow cake slices to cool to room temperature)

3. Spray a 10 inch springform pan with non-stick spray.

4. Dissolve the granulated sugar in the prepared coffee.

5. Place the cream cheese in a bowl and beat with confectioners sugar and lemon zest until smooth.

6. In a second bowl, whip the cream to soft peaks.

7. Blend approximately 1/2 of the whipped cream into the cream cheese mixture.

8. Dip pieces of dried angel food cake in the coffee syrup and press into the bottom of the springform pan so that the bottom of the pan is covered.

9. Spread 1/2 of the cream cheese mixture over the cake layer to cover.

10. Place another layer of syrup soaked cake pieces over the cream cheese.

11. Finish the cake with the rest of the cream cheese mixture.

12. Cover the cake with plasti wrap. Place a plate on to of the plastic wrap and weight the plate down with a 32 ounce can of tomatoes (or sauce or fruit)

13. Refigerate the cake for at least 6 hours or preferable overnight ( can be done up 48 hours in advance)

14. Release the springform pan rim and remove. Spread the remaining whipped cream on top of the cake (also onsides if desired). Sift 2-3 tablespoons cocoa powder over the top and decorate with the chocolate covered espresso beans.

15. Cut the cake into slices to serve.

my notes

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